Aval Payasam is one of those comfort desserts that brings back childhood memories with every spoonful. This South Indian classic uses poha (flattened rice) as the star ingredient, cooking it slowly in creamy milk until it becomes wonderfully soft and pudding-like. The gentle sweetness paired with fragrant cardamom creates a dessert that feels like a warm hug. What makes this recipe special is how quickly it comes together – you can have this ready in under 30 minutes. The crunchy cashews and plump raisins add lovely texture contrasts that make each bite interesting.
About the Recipe
You should without a doubt try this Aval Payasam because it’s forgiving for beginners and incredibly satisfying to make. Unlike some Indian sweets that need precise timing or special techniques, this one is quite straightforward. The poha cooks quickly and absorbs the milk beautifully, creating that perfect creamy consistency we all love. It’s also budget-friendly since poha is inexpensive and most ingredients are pantry staples. This dessert works wonderfully for both everyday treats and special celebrations. Plus, you can adjust the sweetness to your liking and serve it warm or chilled.
Why You’ll Love This Recipe
This Aval Payasam will win your heart for so many reasons. First, it’s incredibly quick – no long hours of stirring like traditional rice kheer. The poha becomes tender much faster than regular rice, saving you time without compromising on taste. The texture is surely divine – creamy, soft, with little bursts of sweetness from the raisins. Your kitchen will smell amazing while it’s cooking, thanks to the ghee, cardamom, and toasted nuts. It’s also versatile – serve it as a dessert after dinner or enjoy it as an afternoon snack. Kids love it, adults adore it, and guests always ask for the recipe.
Aval Payasam / Poha Kheer
Cooking Tips
Toast the poha until it’s light golden but not brown – this gives the best flavor without any bitter notes. Keep stirring while adding the poha to milk to prevent lumps from forming. If your payasam becomes too thick, just add a splash more milk and stir gently. Don’t skip frying the cashews and raisins separately – this extra step makes them perfectly crunchy and adds so much to the final dish. Taste and adjust sugar as needed since sweetness preferences vary.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 25-30 minutes to prepare and cook. Serve it in small bowls at room temperature or chilled from the fridge – both ways taste fantastic. Store leftovers in the refrigerator for up to 3 days. The payasam will thicken as it cools, so you might want to stir in a little milk before serving again. It makes a wonderful ending to Indian meals or a sweet snack anytime.
Similar Recipes
- Rice Kheer (Traditional Rice Pudding)
- Vermicelli Payasam
- Semiya Kheer
- Carrot Halwa
- Rava Kesari
Nutrient Benefits
Aval Payasam offers several nutritional benefits beyond its delicious taste. Poha is easier to digest than regular rice and provides good carbohydrates for energy. Milk adds protein and calcium for strong bones. Cashews contribute healthy fats and protein, while raisins provide natural sweetness along with iron and antioxidants. The ghee, used in moderation, helps absorb fat-soluble vitamins. This dessert gives you a nice energy boost and satisfies sweet cravings in a more wholesome way than processed sweets.
Aval Payasam (Poha Kheer)
Ingredients
- 125 g Aval (Poha)
- 375 ml Milk
- 1/4 cup Sugar
- few Cashew Nuts
- few Raisins
- 2 to 3 tsp Ghee
- little Cardamom Powder
Instructions
- Heat 1 tsp ghee in a pan over medium flame.
- Fry the aval until light golden and remove.
- Boil the milk in a pan.
- Reduce flame to low and simmer.
- Add the fried aval and stir well.
- Add sugar and stir well until fully dissolved.
- Switch off the flame and add cardamom powder.
- Stir again.
- Fry the cashew nuts and raisins in the remaining ghee.
- Add to the payasam.
- Serve at room temperature or chilled.
Recipe Video
Notes
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Frequently Asked Questions
Can I use jaggery instead of sugar in this payasam?
Without a doubt. Jaggery works beautifully and adds a lovely caramel-like flavor. Use about the same amount as sugar, but add it gradually and taste as you go. Jaggery can vary in sweetness levels, so start with less and adjust. The payasam will have a slightly darker color, which is perfectly normal and looks quite appealing.
What should I do if my payasam becomes too thick?
Don’t worry – this happens often. Just add warm milk, a little at a time, and stir gently until you reach your desired consistency. The payasam naturally thickens as it cools, so it’s better to keep it slightly thinner while cooking. You can always thin it out later, but making it thicker takes more time.
Can I make this payasam without ghee?
Yes, but the flavor won’t be quite as rich. You can use butter as a substitute, or skip the fat entirely and just toast the poha in a dry pan. The cashews and raisins can be added directly without frying, though they won’t be as crunchy. The ghee really does add that authentic taste, so try to use it if possible.
1 comment
easiest payasam